Strawberry Icecream using custard powder

My 3rd and final recipe of icecreams without icecream makers is using a rather different technique from the previous two.The idea still remains the same , smooth creamy icecream with plenty of air and lesser sugar added to the base.My granny's 2 mine and 1 from my hubby's side , all loved ice creams to the core. It was like the same secret crush me and my sisters and cousins have on blueberry cake. It could be the thing for them growing up.They all asked for vegetarian icecream during fasting days. I do not know how much of a real deal did they get, back then with clearly no knowledge of cross checking the presence of eggs. But coming back I always was intrigued of the technique. The first recipe of using condensed milk and whipped creams is something I feel of today's times. Back then the only way to get creamier consistency without eggs or actual cream was to use arrowroot powder which later got substituted with corn starch.Today, I am using the custard powder base to get the same texture. I made this 2 times, the first time DH picked it up and said it was frozen custard. Later I made another batch and this time around I used lesser custard powder and stirred it more than the earlier batch when it was getting cooked.Without much ado now, let me share the recipe, because what I did not mention explicitly above is that the second time around it came out tasting awesome...

Ingredients1 ltr Full fat cream milk2 tbsp custard powder (flavor of your choice )200 gm sugar1 cup strawberry crush (optional/ I used flavored custard powder)2 cups whipped creamMethod1) Mix custard powder in 1 cup milk. Make a paste and set aside2) Boil the rest of the milk, then add sugar . Reduce the flame and stir until sugar dissolves3) Now in steady stream add the custard mix stirring constantly on low flame 4) When the custard mix is cooked and the raw smell disappears (tasted if required) , take it off the flame. 5) Now place the custard mix in either glass or stainless steel container, place it in a larger basin that is filled with ice cubes mixed with rock salt.6) Now using a whip keep stirring in one direction until the mixture starts cooling down and thickening .7) This requires patience, muscle power and also love for good smooth icecreams, so keep churning.8) When you are happy, gradually mix in the whipped cream.9) Now freeze for 5-6 hours. 10) Serve if available with fresh fruits